This document describes the analysis of amino acids in seasonings using the automated pre-column derivatization method. Compared to post-column derivatization or manual pre-column derivatization methods, this method offers advantages such as simple system configuration, low running costs, and good stability of quantitative data.
This document describes an application for analyzing primary and secondary amino acids simultaneously using an automated pre-column derivatization method. The method is noted for its simple system configuration, low running costs, and good stability of quantitative data compared to post-column or manual methods.
The analysis was performed on Japanese traditional seasonings, specifically soy sauce and mirin. The equipment used includes the Agilent 1100 Series with a degasser, binary pump, autosampler, thermostatted column compartment, diode array detector, and fluorescence detector, controlled by Agilent ChemStation software.
The limit of detection is less than 10 pmol/l for primary amino acids when using the fluorescence detector.
The required injection volume is 1 ul.